Beetroot hummus toasts with olives & mint

2 of 5-a-day beetroot fibre folate low calorie lunch toasts vegetarian

N/A

Source

Ingredients

2 slices seeded wholemeal soda bread

210g can chickpeas , drained

200g ready-cooked beetroot , sliced

1 tbsp lemon juice

1 small garlic clove

1 tsp rapeseed oil

30g feta , crumbled

6 pitted Kalamata olives , halved

a few fresh mint leaves

Method

Toast the bread – if the slices are quite long, halve them first.

Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.